A TRULY ECLECTIC PALETTE

Scully St James's is Ramael Scully's first solo venture. Born in Malaysia and brought up in Sydney, with a Mother of Chinese/Indian descent and an Irish Balinese Father, you can almost guarantee your experience will be based on a wide range of culinary traditions from his family heritage.

Having had the benefit of such a diverse cultural upbringing, not to mention his vast experiences from traveling the world; you can expect an explosion of flavours using sustainable, locally sourced ingredients where possible, created and served in an informal yet refined setting.

OUR FOOD

Scully has amassed a range of ingredients from homemade spices, pickles and preserves through to oils, animal fats, dairy and sprouts; most of which can be seen on our working display as you enter the restaurant.

Chef's former boss, Yotam Ottolenghi says, "He has an insatiable appetite for bold and vibrant colours and irreverent blends of ingredients, his kitchen is an exciting and unexpected place to be.”

ABOUT SCULLY

Scully moved to Britain in 2004 and soon began working with the Ottolenghi team at the outpost in Islington. He moved to NOPI as head chef when the restaurant opened in 2011 and remained at the helm until last year.

CAREERS

We are always looking out for passionate and talented people. If you'd like to work with us then get in touch below, we'd love to hear from you.